Ingredients:

2 eggs
20 ml (4 teaspoons) of milk
30 g (3.3 tablespoons) all-purpose flour
1.25 ml (1/4 teaspoon) vanilla extract (optional)
25 g (2 tablespoons) of sugar
Instructions:

Separate the yolks from the egg whites.

In a bowl, combine the egg yolks with the milk and mix well.

Add the sifted flour to the egg yolks and mix until you obtain a smooth batter.

Add vanilla extract to the batter (if desired) and mix well.

Beat the egg whites with an electric mixer until they begin to form soft peaks.

Add the sugar to the whipped egg whites in three batches, continuing to beat until stiff, glossy peaks form.

Add a third of the meringue to the egg yolk batter and mix gently to incorporate.

Pour the mixture obtained into the remaining meringue and mix gently until a smooth mixture is obtained.

Transfer the dough into a piping bag.

Heat a non-stick pan over low heat and add a little cooking oil. Dry any excess oil with absorbent paper.

Squeeze the batter into the pan to form pancakes, keeping them separate.

Add a little water to the pan, cover with a lid and cook over low heat for about 5 minutes.

After 5 minutes, uncover the pancakes and gently flip them over. Add a teaspoon of water, cover again and continue to cook for another 5 minutes.

Once cooked, serve the Souffle pancakes hot and enjoy them as a snack or dessert.

Enjoy your meal!